BAHAMIAN CHICKEN SOUSE
This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!
Provided by Kristal
Categories World Cuisine Recipes Latin American Caribbean
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
- Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 1226 calories, Carbohydrate 111.7 g, Cholesterol 205.8 mg, Fat 51.5 g, Fiber 15 g, Protein 79.5 g, SaturatedFat 14.3 g, Sodium 500.9 mg, Sugar 9.4 g
DOMINICAN SOUSE RECIPE
Steps:
- Throw out all the water, remove imperfections, and rinse.
- In a bowl, combine water, onions, garlic, salt, lime juice, parsley, thyme, scallions and peppers.
- Take a spoon and gently crush ingredients against the sides of the bowl, so that they can commingle better and distribute their flavors
SOUSE
Souse is a terrine style cold cut that originated in Europe.
Provided by A Coalcracker in the Kitchen
Categories Appetizers Snacks Entrees
Number Of Ingredients 8
Steps:
- Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately four hours or until meat separates from the bones.
- Mix stock in which meat was cooked with vinegar, salt, pepper, and spices. Bring to the boiling point and hold for 30 minutes. Strain liquid to remove spices.
- Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. (Coalcracker kitchen note: A loaf pan works well, too.)
- Chill in refrigerator until perfectly cold.
- Slice and serve.
Nutrition Facts :
PIGFOOT SOUSE
Steps:
- Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
- Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
- Blend chadon beni and seasoning pepper to make green seasoning.
- Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
- Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
- Garnish with sprigs of fresh crisp watercress (optional).
HOME MADE SOUSE
Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.
Provided by JEANIE BEAN
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 14h30m
Yield 16
Number Of Ingredients 18
Steps:
- Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
- Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
- Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
- Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
- Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
- When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 12.7 g, Cholesterol 221.1 mg, Fat 40.9 g, Fiber 1.5 g, Protein 41.9 g, SaturatedFat 17 g, Sodium 1337.4 mg, Sugar 1.5 g
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